Vegetable oil, for frying (You can also use a really light olive oil).

Rice flour – 1 cup

Garlic powder – 1 tbsp

Garam Masala – 2 tbsp

Sea salt – to taste and to sprinkle

Lime juice – 1 tbsp

What you do:

Fill a large bowl half-full with ice. Add the eggplant strips and then cover with water.

Place a plate on top of the bowl to weigh the eggplants down. Cover and chill for 1-2 hours.

Pour oil into a large deep pot until it is 2” deep and heat on medium-high (You can use a deep-fry thermometer to heat until it is 325°-350°F, or you can do what I do and dip the end of a wooden spoon in when you think the oil is ready. If little bubbles form then you are good to go).